Carter’s brisket gets laid fat-side down on a heat of 250 Fahrenheit for 12 to 13 hours. “It’ll have a dark ‘bark’. Wrap it in foil and cook it another few hours to break down the collagen.” 15-16 hours in total should do it. “There’s a small window when it’s ready: you need that hot knife through butter feeling.”

The result is a meaty, salty, smoky, tender bit of BBQ: slice and serve in a bun, with pickled red chillies that have the heat and tartness to cut the richness of the beef. Oh, and a bottle of Sol.